walnutchocolateeggs
NYC Cookie Recipe | The Best New York Chocolate Chip Cookies
A recipe for super fat, chunky cookies with a crispy shell and soft, gooey centre, packed with chocolate chips and walnuts.
From YouTube · Nov 21, 2019
A recipe for super fat, chunky cookies with a crispy shell and soft, gooey centre, packed with chocolate chips and walnuts.
20 min
Prep time
17 min
Cook time
2 hrs 37 min, including freezing
Total time
12 large cookies
Yield
Ingredients
11 ingredients- 100g walnuts (without skins)
- 400g milk chocolate chips
- 230g cold butter, cubed
- 160g caster sugar
- 160g soft light brown sugar
- 200g self-raising flour
- 300g plain flour
- 1/4 tsp salt
- 1/4 tsp bicarbonate of soda
- 2 tsp baking powder
- 2 large eggs
Method
14 steps- Rub away any loose or bitter skins from the walnuts, then roughly break them into pieces.
- Beat the cold cubed butter for 30–35 seconds, just until the pieces begin to come together without becoming soft.
- Add the caster sugar and light brown sugar and mix for approximately 30 seconds.
- Add the chocolate chips and walnuts and mix briefly until evenly distributed.
- Combine the self-raising flour, plain flour, salt, bicarbonate of soda and baking powder.
- Add the dry ingredients to the butter mixture and mix briefly until the mixture resembles coarse crumbs.
- Beat the eggs together, add them to the mixture and mix just until the dough holds together when pressed.
- Divide the dough into 12 portions of approximately 125 g each.
- Gently shape each portion into a rough ball without compressing it too firmly.
- Freeze the cookie dough balls for at least 2 hours.
- Preheat a fan oven to 180°C, or a conventional oven to approximately 200°C, with a lined baking tray heating inside.
- Place the frozen cookie dough balls on the hot lined tray, leaving plenty of space between them.
- Bake directly from frozen for 16–17 minutes, until browned and crisp outside but still soft in the centre.
- Leave the cookies on the tray briefly to firm before transferring or serving warm.
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